Apricot 'Clafoutis'

This is my gluten-free interpretation of the classic French desert from the Limousin region of France, that normally features black cherries. A claftouis (pronounced "kla-FOO-tee") is made by baking fruit in a moist batter. This version is made with almond meal so it has a rustic texture and is lovely served warm with creme fraiche. I love this recipe because of the bright apricot and orange essences that go so well with the almond flavor.

Ingredients

½ tbs pure vanilla extract

½ tbs almond extract

1/4 cup melted butter

1 tbs. grated orange zest

2 large eggs plus 2 large egg yolks

2/3 cup of almond flour (almond meal)

1/2 cup of raw unrefined sugar

1 cup of heavy cream or whole milk

2 tbsp of cornstarch

1 jar of conserved apricots or 6 fresh apricots cut in half (skin on or off - your choice).

Method

Combine melted butter, orange zest, vanilla and almond extracts, the lightly beaten eggs and cream or milk in a large mixing bowl. In a small bowl combine almond meal, sugar and cornstarch and mix well until combined. Add the dry ingredients to the wet ingredients and mix or beat until well blended.

Pour the batter into a very well buttered baking dish. Normally you add the fruit half way though baking, but this particular batter is thick enough to hold the apricot halves in place. So I put them into the batter right off.

Bake at 375F for 30 minutes (more or less depending on the dish you use). The desert should be moist and not too brown so keep an eye on it.

Let it rest for a few minutes but serve warm. You can dust it with powdered sugar or serve with ice-cream, yogurt (for breakfast!) or creme fraiche.